📝 About This Recipe
Namagashi represents the pinnacle of Japanese confectionery, a 'living sweet' designed to reflect the fleeting beauty of the seasons. These delicate morsels are crafted from 'Nerikiri' dough—a refined blend of sweetened white bean paste and glutinous rice—sculpted by hand into evocative natural forms. Soft, elegant, and subtly sweet, they are traditionally served during the Japanese tea ceremony to balance the pleasant bitterness of ceremonial matcha.
🥗 Ingredients
The Shiro-an (White Bean Base)
- 200 grams Dried Shiro-Ingen (Great Northern or Lima beans) (soaked overnight)
- 150 grams Granulated Sugar (superfine works best)
- as needed Water (for boiling and thinning)
The Gyuhi (Binder)
- 10 grams Shiratamako (Glutinous rice flour) (high quality Japanese brand)
- 20 milliliters Water
- 20 grams Sugar
The Filling and Decoration
- 150 grams Koshi-an (Smooth red bean paste) (divided into 15g balls)
- 1-2 drops Food Coloring Gel (Pink, Green, and Yellow)
- 1 tablespoon Cornstarch (for dusting hands)
👨🍳 Instructions
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1
Prepare the Shiro-an by boiling the soaked beans until soft. Drain and push them through a fine-mesh sieve to remove skins, then wrap the pulp in a clean cloth and squeeze out excess water until you have a dry, crumbly paste.
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2
In a heavy-bottomed saucepan, combine the bean pulp and sugar. Cook over medium-low heat, stirring constantly with a wooden spatula until the paste is glossy and pulls away from the sides of the pan. Set aside to cool.
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3
To make the Gyuhi, whisk the shiratamako and water in a microwave-safe bowl until smooth. Add sugar and whisk again.
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4
Cover the Gyuhi mixture loosely and microwave for 45 seconds. Stir with a wet spatula, then microwave for another 30 seconds until the dough becomes translucent and very sticky.
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5
Incorporate the hot Gyuhi into the cooled Shiro-an. Knead them together while the Gyuhi is still warm until the mixture is perfectly smooth and pliable. This is your 'Nerikiri' dough.
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6
Divide the Nerikiri dough into small portions. Keep about 80% white, and use the food coloring to dye the remaining portions soft pink, spring green, and a tiny bit of yellow.
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7
To prevent drying, keep the dough covered with a damp, lint-free cloth at all times while you work.
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8
Take a 25g piece of white Nerikiri and a tiny pinch of pink. Flatten the white into a disc and press the pink onto the center, then flip and flatten so the pink 'shadow' shows through the white.
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9
Place a 15g ball of Koshi-an (red bean paste) in the center of your Nerikiri disc. Carefully wrap the Nerikiri around the filling, pinching the top to seal it into a smooth sphere.
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10
To create a cherry blossom (Sakura) shape, use the side of a clean toothpick or a traditional 'Sankaku-bo' (triangular tool) to press five radial lines into the sphere.
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11
Gently pinch the outer edge of each section to create a petal point, and use a small round tool to make a tiny indentation in the center of the blossom.
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12
Push a small amount of yellow Nerikiri through a fine sieve to create 'stamen' fluff, and place a tiny cluster in the center of your flower using tweezers.
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13
Repeat the process with different colors and shapes, such as green leaves or simple round 'temari' balls, ensuring each piece is a miniature work of art.
💡 Chef's Tips
Always keep your hands slightly damp or lightly dusted with cornstarch to prevent sticking. If the Nerikiri dough becomes too dry or cracks, knead in a few drops of water to restore its elasticity. Use high-quality gel food coloring rather than liquid to avoid changing the consistency of the dough. For the most authentic texture, ensure your bean paste is passed through the finest sieve possible (Koshi-an style). Work in a cool environment, as the heat from your hands can melt the delicate sugars in the dough.
🍽️ Serving Suggestions
Serve immediately with a bowl of hot, frothy Ceremonial Grade Matcha. Present each piece on a small, unglazed ceramic plate or a traditional lacquer tray. Provide a 'Kuromoji' (a small wooden pick) for guests to cut and eat the sweet elegantly. Pair with a side of roasted Hojicha tea if you prefer a lower-caffeine, smoky accompaniment. Arrange on a bed of fresh, decorative leaves (like maple or bamboo) that match the current season.